Serves: 8
Total Calories: 333
1. In large mixing bowl beat cream cheese and 1/2 cup sugar on medium speed of electric mixer until fluffy. Beat in lemon juice, 1/4 teaspoon vanilla and salt. Add eggs, one at a time, mixing until just combined after each addition.
2. Place crust on baking sheet. Pour in cream cheese mixture. Bake at 325°F about 25 minutes or until knife inserted into filling 1 inch from edge comes out clean.
3. In small bowl combine sour cream, 2 tablespoons sugar and 1/4 teaspoon vanilla. Carefully spread over cheesecake. Bake at 325°F for 10 minutes. Cool on wire rack for 1 hour. Refrigerate at least 2 hours.
4. Garnish as desired. Store in refrigerator.
This Baked Cheesecake Classic recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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